Did you celebrate Cinco de Mayo? Did you eat lots of tacos and burritos and nachos and other versions of tortilla-meat-cheese? I did! And I did so wearing a pretty sundress and obnoxiously oversized hat, because I celebrated both the Derby and Cinco de Mayo together. If you were wondering how to throw a fun party, large hats, a little gambling, and Mexican food are the way to go.
My horse did not win, even though based on my highly scientific betting system of choosing what name sounds like a winner, it should have. But man did I eat. There were dips upon dips upon dips, one of which is coming your way soon, and a taco bar that I frequented more than twice.
After such a big weekend of indulgence, you’d think I’d want to eat anything but Mexican food. But if you think that then you don’t know me at all, because on Monday night I did it again. This time, I made tostadas with spiced shredded chicken, crunchy lettuce, creamy avocado, homemade salsa, and a lot of lime. I think I could eat some version of that every single day and be happy.
Tostadas are basically just flat crunchy tacos. They’re part finger food, part salad, part cheesy deliciousness and all perfect.
K chose to have his Mexican food in a more traditional taco vehicle, so those two tostadas were all mine. They are obviously quite tall, so I ate them with a combination of fork and fingers.
As the weather gets warmer, I find myself craving simple and flavorful dishes like this. The lime juice is what I think it boils down to–bracingly acidic food to me means sun and warm weather and outdoor eating. I like all of those things.
Tostadas are easy to make and even easier to eat, if easy to eat means that it’s so good you don’t mind that it’s a little messy. Messy food is good food. Make a batch of these tonight and eat them outside. It’s Friday. You deserve this.
Here’s the recipe!
Shredded Seasoned Chicken Tostadas
- 1 pound boneless skinless chicken breasts
- 1/4 cup taco seasoning, divided
- salt and pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- corn tortillas
- 1/4 cup shredded cheese (for 2 tostadas–if making more than that, adjust accordingly)
- 1/2 head of iceberg lettuce, chopped
- 2 limes, plus more lime wedges for serving
- Avocados, cubed
- Homemade Salsa or your personal favorite!
- Sour cream
- Preheat oven to 375 degrees. On a baking sheet, overlap 3 sheets of tin foil and add chicken breasts. Season with 1 tablespoon of taco seasoning and salt and pepper. Fold the sides of the foil over the chicken, creating a packet. Bake for 35 minutes. Allow to rest for 5 minutes, then carefully open the packet and shred the chicken with 2 forks.
- In a large skillet, add olive oil over medium low heat. Add onion and shredded chicken, along with some of the juices from the foil packet. Season with the rest of the taco seasoning and stir to coat. Allow to simmer on low for 10 minutes.
- Meanwhile, lightly oil a baking sheet and place corn tortillas on top in a single layer. Drizzle oil on top and put in the oven until toasted and very crisp, about 10-15 minutes. Once it is crisp, take out of the oven and top with shredded cheese. Put back into the oven for a couple of minutes, just to melt the cheese.
- While the tostadas are crisping up, dress the iceberg lettuce with the juice of one lime. Stir to combine and let sit. Cube the avocado and add lime juice, salt and pepper. Stir gently. Get the rest of your toppings ready, including extra lime wedges for serving.
- When the cheese is melted, top with chicken. To that, add LOTS of chopped lettuce, avocado, a dollop of sour cream, and as much salsa as you like.
- Eat with whatever utensils you’d like, there is no wrong answer!